


Perfectly Poached Eggs
Learn how to make perfectly poached eggs with a delicious beetroot and feta spread on toasted sourdough. A simple and tasty brunch recipe perfect for any weekend morning.
Orla McAndrew
Orla McAndrew
Recipe - SuperValu Online

Perfectly Poached Eggs
Prep Time10 Minutes
Servings2
Cook Time5 Minutes
Ingredients
2 slices of sourdough bread, toasted
1 pack SuperValu beetroot
1 Signature Taste block of feta
25g parsley (optional)
100g rocket
1 pack Signature Taste cherry vine tomatoes
4 Signature Taste corn-fed eggs
1 tbsp Signature Taste Greek yoghurt
Directions
By Orla McAndrew
Ingredients
- 2 slices of sourdough bread, toasted
- 1 pack SuperValu beetroot
- 1 Signature Taste block of feta
- 25g parsley (optional)
- 100g rocket
- 1 pack Signature Taste cherry vine tomatoes
- 4 Signature Taste corn-fed eggs
- 1 tbsp Signature Taste Greek yoghurt
Method
- Put a small pot of water on to boil.
- Blitz all but one of the beetroot in a blender. Add in the feta, parsley (if using), and Greek yoghurt, then blitz again until smooth.
- Dice the remaining beetroot for garnish.
- Slice the cherry vine tomatoes in half.
- Toast the sourdough bread and spread it with the beetroot and feta dip. Garnish with diced beetroot, sliced tomatoes, and rocket.
- Reduce the boiling water to a gentle simmer. Swirl the water with a spoon and carefully crack in the eggs. Allow to cook for 4 minutes, then remove with a slotted spoon.
- Top the toast with your perfectly poached eggs and enjoy this delicious brunch, perfect for a long bank holiday weekend.
10 minutes
Prep Time
5 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Brennans Bakehouse Sourdough (400 g)
€2.75€6.88/kg
SuperValu Beetroot (500 g)
€0.79€1.58/kg
Signature Tastes Greek Feta Cheese (200 g)
€4.40€22.00/kg
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
SuperValu Rocket (60 g)
€1.00€16.67/kg
SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes (250 g)
Only €1.49
€1.49€5.96/kg
SuperValu Signature Tastes Free Range Corn Fed Eggs (6 Piece)
3 for €6
€2.29€0.38 each
SuperValu Greek Style Natural Yogurt (500 g)
€1.19€2.38/kg
Recipe
By Orla McAndrew
Ingredients
- 2 slices of sourdough bread, toasted
- 1 pack SuperValu beetroot
- 1 Signature Taste block of feta
- 25g parsley (optional)
- 100g rocket
- 1 pack Signature Taste cherry vine tomatoes
- 4 Signature Taste corn-fed eggs
- 1 tbsp Signature Taste Greek yoghurt
Method
- Put a small pot of water on to boil.
- Blitz all but one of the beetroot in a blender. Add in the feta, parsley (if using), and Greek yoghurt, then blitz again until smooth.
- Dice the remaining beetroot for garnish.
- Slice the cherry vine tomatoes in half.
- Toast the sourdough bread and spread it with the beetroot and feta dip. Garnish with diced beetroot, sliced tomatoes, and rocket.
- Reduce the boiling water to a gentle simmer. Swirl the water with a spoon and carefully crack in the eggs. Allow to cook for 4 minutes, then remove with a slotted spoon.
- Top the toast with your perfectly poached eggs and enjoy this delicious brunch, perfect for a long bank holiday weekend.